Stuffed Tomatoes

Stuffed Tomatoes.

4 Large Tomtoes
1 cup of Jamine Rice
1 1/2 Cups of Hot Water
1 Stock Cube (I use Massel , no sugar, no salt, 100% Veggie stock)
2 Shallot stalks
Salt
Pepper
1 Cup Parmesan Cheese
Capsicum Yellow or Red chopped into small pieces
 4 eggs

Cook Rice in 1 1/2 cups of water
Place stock cube in the rice and simmer for approximately 15mins or until the rice is cooked

Cut the tops of the Tomatoes scoop out the seeds and membrane inside so there is a large pocket.
Place Tomatoes into a shallow ceramic dish with a small amount of oil.

Pre heat the oven to 200 degrees.

 Slice Shallots into this slices

Stuff Tomatoes with rice a layer of capsicum some more rice and then as you get to the top gently press the rice into the Tomato with a spoon.
Once Tomato is fully stuffed to the top add Parmesan cheese over the top.
Take 1 egg for each tomato and gently crack the egg over the top , don't break the yoke.

Please tomatoes and there tops into the oven and bake for 20 mins.

This is a great Veggo recipe and is not to hard.
This recipe is also FHOD map friendly